Photograph of the finished Chebakia

Middle East · Bánh xoắn mật ong vừng Chebakia

Chebakia

2 hr Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 440 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 160 g
  • Photograph of Honey Honey 360 g
  • Photograph of Fennel seeds Fennel seeds 12 g
  • Photograph of Orange blossom water Orange blossom water 32 ml
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Oil Oil 400 ml
  • Photograph of Cinnamon powder Cinnamon powder 8 g
  • Photograph of Unsalted butter Unsalted butter 80 g
  • Photograph of Dry yeast Dry yeast 8 g

Method

  1. 1 Roast the sesame seeds and grind half of them into powder; this sesame powder gives the cake its characteristic nutty flavor.
  2. 2 Mix semolina with sesame flour, crushed cumin seeds, saffron, orange blossom water, butter, and yeast, then let it ferment for 2 hours.
  3. 3 Roll out the dough to 3 mm thick, cut out a rectangle with four notches, then twist it with your fingers to form a flower shape.
  4. 4 Fry in oil at 160 degrees for 6 minutes until golden brown, then remove and drain.
  5. 5 Dip the hot cakes into warm honey for 3 minutes to let them soak in, then roll them in the remaining roasted sesame seeds.

With an appliance

  • Air fryer 1 hr 56 min

    Replace step 4: thoroughly spray oil on the flower-shaped pastry and fry in an air fryer at 180 degrees for 12 minutes, flipping at the 7th minute; step 5 still involves dipping the hot pastry into warm honey to maintain its flavor.

Start cooking